In fluence of parental components on technological quality of hybrids of X Triticosecale Wittmack with Agrotriticum sp.

Daniela Gruszecka 1, Alicja Cegliñska 2

1

In sti tute of Plant Ge net ics and Breed ing, Uni ver sity of Ag ri cul ture, Lublin,

2

Di vi sion of Ce real Tech nol ogy, War saw Ag ri cul tural University

INFLUENCE OF PARENTAL COMPONENTS ON TECHNOLOGICAL QUALITY OF HYBRIDS OF X TRITICOSECALE WITTMACK

WITH AGROTRITICUM SP.

ABSTRACT

Cross ing a wild spe cies of Triticeae tribe, e.g. Agrotriticum sp., with cul ti vated form of them, can en rich them in new, valu able genes as well as their recombinations, which de ter mines their fa vor able traits from a breed ing and ag ri cul tural point of view. The aim of pres ent pa per was to an a lyze some traits af fect ing the grain tech no log i cal value at hy -brid strains of triticale with Agrotriticum and to eval u ate the in flu ence of par tic u lar pa ren tal forms on value of tested traits at hy brids. There are no data on the sub ject in lit er a ture.

Five hexaploid breed ing triticale strains pro duced by cross ing triticale with Agrotriticum (Gruszecka, 1992) and pa -ren tal com po nents: two triticale and two Agrotriticum forms were stud ied. Plants were har vested in 2000 and 2001.

Ker nels of ob tained triticale hy brid forms were char ac ter ized by high amy lo lyt ic ac tiv ity ex pressed by low fall ing num ber. Two strains were dis tin guished with higher fall ing num ber and higher flour strength, but they did not come up to Agrotriticum re fer ring to the trait value. Glu ten con tent was lower at stud ied strains than at cor re spond ing pa ren tal com po nents and its low qual ity was worse than that for Agrotriticum forms. Yield of to tal flour was low and not ex ceed -ing 60%. Ob tained lab o ra tory breads had pleas ant and ar o matic fla vor. Crumb of bread pro duced from Agrotriticum was more elas tic and had less mois ture than that baked from triticale. Ex cel lent strain No 2 – CZR 028/19/95 - {[(Lanca × L 506/79) × CZR 142/79] × (Triticum aestivum × Agropyron 1)} was char ac ter ized by po ros ity struc ture sim i lar to that of Agrotriticum pa ren tal form. Bread achieved from the strain’s flour was dis tin guished with low bak ing loss, and high ef fi ciency and vol ume. How ever, slight ef fect of pa ren tal Agrotriticum forms on qual i ta tive trait val ues of tested strains triticale with Agrotriticum cross-com bi na tions was proved.

Key words: Agrotriticum sp., tech no log i cal qual ity, triticale hy brids

INTRODUCTION

Wide cross ing is an im por tant el e ment of ini tial stage of mod ern plant breed ing. Wild spe cies from Triticeae tribe, af ter crossbreeding with cul ti vated ones, can en rich them in new, valu able genes and their recombinations, de ter min ing fa vor able traits from a breed ing and ag ri cul tural point of view (Friebe et al., 1995; Gruszecka, 1997; Kowalczyk and Gruszecka, 2000).

Agropyron ge nus that con tains genes de ter min ing the high value of ag ri cul tural and tech no log i cal traits was used mainly for wheat im prove ment (Dong et al., 1992; Chen

et al., 1989). Triticale, al though is a rel a tively young spe cies, is eco nom i cally prom is -Communicated by Danuta Miazga

P L A N T B R E E D I N G A N D S E E D S C I E N C E

Volume 52 2005

ing. It could com pete with wheat and rye on lighter soils. There fore, it is rec om mended to per form works on im prov ing triticale in or der to re place it with rye on better rye soils and to find its wider ap pli ca tion.

At tempts of im prove ment the triticale vari abil ity through di rect triticale crossbreeding with Agropyron not al ways is suc ces sive, i.e. ends with achiev ing the hy brid plants, even de spite of the ker nel set ting. Sub sti tute method of hy brid plant achieve ment due to crossbreeding triticale with Agrotriticum is ap plied then (Gruszecka, 1992). The method was used to ob tain the ma te rial for pres ent study. Such cre ated hy brids can be char ac ter ized with many much fa vor able qual i ta tive and quan ti -ta tive traits than pa ren -tal triticale forms (Gruszecka and Marciniak, 1995; Gruszecka and Strzembicka, 1995; Mas³owski and Gruszecka, 1997; Makarska and Gruszecka, 1996, 1998).

The aim of pres ent study was to an a lyze some traits that may af fect the ker nels tech -no log i cal value of triticale with Agrotriticum hy brid strains, as well as to eval u ate the in flu ence of par tic u lar pa ren tal forms on hy brid’s tested traits val ues.

MATERIALS AND METHODS

Five hexaploid breed ing triticale strains ob tained from cross ing of X Triticosecale Wittmack with Agrotriticum (Gruszecka, 1992) and pa ren tal com po nents: two X

Triticosecale Wittmack and two Agrotriticum sp. forms were ob jects for study (Ta ble 1).

Plants were har vested in 2000 and 2001. Fol low ing traits were in ves ti gated: amy lo -lyt ic ac tiv ity ex pressed as fall ing num ber ap ply ing 9 g sam ples (ICC Stan dard No 107), bak ing qual ity us ing SDS sed i men ta tion test (Axford et al., 1979), glu ten con tent and qual ity us ing Glutomatic de vice by means of “In dex glu ten” method (ICC Stan dard No 137). Grain mill ing was done in lab o ra tory mill CD2 by Cho pin (Pro ducer’s in struc -tions) and ef fi cien cies of break, re duc tion and to tal flour (sum of break and re duc tion flours) as well as bran were eval u ated. On a base of pre pared ker nels mill ing bal ance, mill ing qual ity was es ti mated. Eval u at ing the triticale’s flour strength, de tails of wheat Ta ble 1 Ma te rial for study

No Strain/Line Origin

Hybrid strains

1 CZR 040/3/1/95 Presto × (Triticum aestivum × Agropyron 1)

2 CZR 028/19/95 [(Lanca × L 506/79) × CZR 142/79] × (Triticum aestivum × Agropyron 1) 3 CZR 030B/911/6/95 [(Lanca × L 506/79) × CZR 142/79] × PPG 115

4 CZR 030P/18/95 {[(Lanca × L 506/79) × CZR 142/79] × PPG 115} × Presto 5 CZR 010/4/95 Presto × PPG 115

Parental components 6 Presto triticale variety

7 CZR 1125/90 Secondary hexaploid triticale(Lanca × L 506/79) × CZR 142/79 8 T. aestivum × Agropyron 1 Agrotriticum

qual ity were ac cepted as ref er ence, be cause it is one of triticale’s pa ren tal forms. More -over, many au thors (Czubaszek, 1995; Haber and Lewczuk, 1990) tested flour strength of ‘Presto’ triticale as sim i lar to that of wheat. Ap ply ing wheat one-phase bak ing method from Chorleywood (Axford et al., 1979) worked out par tic u larly for flour with weak glu ten and achieved from sprout ing ker nels, bak ery that was organoleptically as -sessed and re fer ring to phys i cal traits was pro duced (Jakubczyk and Haber, 1983).

Two-fac tor vari ance anal y sis (with no in ter ac tions) and mul ti ple T-Tukey’s sec tions were ap plied in sta tis ti cal cal cu la tions. How ever, due to small num ber of rep li ca tions, the anal y sis can play only ap prox i mate role.

RESULTS AND DISCUSSION

Insufficient triticale’s ker nels re sis tance to wards sprout ing makes im pos si ble its wide uti li za tion, among oth ers, for bak ing the prod ucts by tra di tional means (Wolski et al., 1998; Cegliñska et al., 2002). Ker nels of ob tained hy brid triticale strains were char ac ter -ized by high amy lo lyt ic ac tiv ity ex pressed by low fall ing num ber (Ta ble 2). Strains 2 and 3 (ac cord ing to or di nal) were slightly dis tin guished with higher fall ing num ber, but none was sim i lar – re fer ring to the value – to one of the pa ren tal com po nents – Agrotriticum PPG 115. Es ti mat ing the pre lim i nary flour strength us ing SDS sed i men ta tion test also points out to better qual ity of hy brid strains 2 and 3. Value of above test mainly de pends on con tent and qual ity of glu ten. Un fa vor able weather con di tions dur ing plant’s growth in the sec ond year of study af fected the de creas ing grain qual ity, which re flected in much lower SDS test re sults and the lack of pos si bil ity of glu ten ex trac tion. Glu ten con tent was lower at stud ied strains than at cor re spond ing pa ren tal com po nents and its low qual ity was worse than that for Agrotriticum forms (Ta ble 2).

Al most twice as much re duc tion as break flour was achieved dur ing mill ing the grain from tested hy brid strains (Ta ble 3). How ever, ef fi ciency of to tal flour was low and not ex ceed ing 60%. Triticum aestivum × Agropyron 1 had the worst mill -ing qual ity among all tested forms, which could be caused by thicker and stron ger bind ing of seed coat with en do sperm in ker nels. Hy brid strains cre ated on a base of Ta ble 2 Qual ity char ac ter is tics of triticale hy brids grain and their pa ren tal forms

No Falling number [g × s-1] SDS [cm3] Wet gluten [%] Gluten index

1 62 a 23.0 25.7* 3* 2 85 a 31.5 21.7* 10* 3 64 a 31.5 23.4* 7* 4 62 a 26.5 20.7* 7* 5 63 a 25.5 23.6* 3* 6 62 a 33.5 26.2* 16* 7 71 a 29.4 24.5* 4* 8 90 a 60.5 28.9 65 9 129 b 64.0 25.8 90 LSD 68 ns ns ns

* - re sult from one year

the Agrotriticum form (strains No 1 and 2) did not come up to cor re spond ing triticale com po nent re fer ring to the trait’s value. At re main ing strains, flour ef fi -ciency was higher or at the level of triticale as com pared to cor re spond ing pa ren tal forms.

Bak ery achieved due to lab o ra tory bak ing was organoleptically as sessed. It was char ac ter ized with shin ing, smooth or slightly rough skin sur face of light-brown to dark-brown color. Skin color and taste showed the as so ci a tion with the value of fall ing num ber. The lower fall ing num ber, the darker skin’s color and the sweeter bak ery was. As sessed bak ery had pleas ant and ar o matic fla vor. Its crumb had grey shade. Crumb of bak ery pro duced from Agrotriticum was ob vi ously more elas tic and less wet than that achieved from triticale. Sim i -lar crumb’s prop er ties were showed by the bak ery pro duced from hy brid triticale strain No 2, i.e. strain that was dis tin guished with lower amy lo lyt ic ac -tiv ity and higher SDS test value. Crumb’s po ros ity of bak ery from pa ren tal

Agrotriticum forms was more uni form with thin-wall fine pores as com pared to

triticale forms. Strain No 2 was char ac ter ized with po ros ity struc ture sim i lar to that of Agrotriticum pa ren tal form. Bak ery achieved from the strain’s flour was dis tin guished with low bak ing loss, high ef fi ciency and vol ume, com pa ra ble to that baked from triticale (Ta ble 4).

Lit tle prog ress of qual i ta tive traits at hy brids as com pared to pa ren tal forms could re sult from the in crease of yield struc ture trait val ues at tested strains (Kowalczyk and Gruszecka, 2000). It is also prob a ble that the share of ge netic ma te rial in hy brids is in sig nif i cant or gene co op er a tion is un fa vor able. Mo lec u -lar anal y sis il lus trat ing the share of for eign ge nome in tested triticale strains would ex tend the knowl edge upon the sub ject.

Ta ble 3 Mill ing re sult of triticale hy brids grain and their pa ren tal forms

No Break flour [%] Reduction flour [%] Yield of flour [%] Bran [%]

1 22.4 34.6 57.0 43.0 2 20.4 36.8 57.2 42.8 3 24.2 35.8 60.1 39.9 4 20.6 39.2 59.8 40.2 5 21.4 37.8 59.1 40.8 6 21.7 37.3 59.0 41.0 7 23.4 37.0 60.4 39.6 8 17.8 36.2 54.0 46.2 9 20.2 39.4 59.6 40.4 LSD ns ns ns ns

CONCLUSIONS

Slight ef fect of pa ren tal Agrotriticum forms on qual i ta tive trait val ues at tested strains of X Triticosecale Wittmack with Agrotriticum cross-com bi na tions was proved.

Among triticale hy brid strains, No 2 – CZR 028/19/95 – {[(Lanca × L 506/79) × CZR 142/79] × (Triticum aestivum × Agropyron 1)} is note wor thy due to its low est amy lo lyt ic ac tiv ity and qual i ta tive vir tues of bak ery achieved, that ex ceeded pa ren -tal triticale form.

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Jacek HENNIG Jan KÊPCZYÑSKI Irena KOCZOWSKA Krzysztof KOWALCZYK W³odzimierz MAJTKOWSKI Jolanta MA£USZYÑSKA Joanna MARCINKOWSKA Barbara MICHALIK Katarzyna NIEMIROWICZ-SZCZYTT S³awomir PODLASKI S³awomir PROÑCZUK Stanis³awa ROGALSKA Jan RYBCZYÑSKI Krystyna RYBKA Iwona SZAREJKO Czes³aw ZAMORSKI Zbigniew ZWIERZYKOWSKI

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